Well, you jumped the gun, and used a Faulty "sign of fermentation."
As already stated in the linked sticky, Fermentation often can take up to three days to start. And by visible signs they do NOT mean airlock bubbling.
I don't see anything by what you are saying to indicate that your fermentation actually wasn't. All I see is that your airlock wasn't bubbling, and that you didn't take a gravity reading before panicking and pitched more yeast.
BUT without a gravity reading all you are telling me is that your airlock wasn't bubbling....That is NOT the same thing as a fermentation happening.
Whether it's in a conical, a bucket, or a carboy, it's the same thing. An airlock is a VENT, a VALVE to release excess co2, nothing more.
If it's not bubbling it just means that there no excess co2 to be vented out.
In your case, more than likely hadn't even started yet, or that it was working fine, and just didn't need to vent any co2 yet.
A beer may ferment perfectly fine without a single blip in the airlock.
That's why you need to take a gravity reading to know how your fermentation is going, NOT go by airlocks. The most important tool you can use is a hydrometer. It's the only way you will truly know when your beer is ready...airlock bubbles and other things are faulty.
The only way to truly know what is going on in your fermenter is with your hydrometer.
Like I said here in my blog, which I encourage you to read, Think evaluation before action
you sure as HELL wouldn't want a doctor to start cutting on you unless he used the proper diagnostic instuments like x-rays first, right? You wouldn't want him to just take a look in your eyes briefly and say "I'm cutting into your chest first thing in the morning." You would want them to use the right diagnostic tools
before the slice and dice, right? You'd cry malpractice, I would hope, if they didn't say they were sending you for an MRI and other things before going in....
Thinking about "doing anything" without taking a hydrometer reading is tantamount to the doctor deciding to cut you open without running any diagnostic tests....Taking one look at you and saying, "Yeah I'm going in." You would really want the doctor to use all means to properly diagnose what's going on?
Next time, wait 72 hours, and then take a grav reading, what happens to 99% of the nervous new brewers like you, is that when they open their bucket to take the reading, they see a beautiful krauzen on top of the beer, which means that fermentation is indeed happening.
Yeasts just don't "NOT WORK" these days. That's an old idea from 30 years ago, not the reality these days. Given enough time the yeast does what it needs to do.